Saturday, June 19, 2010

This is a Springtime flatbread, featuring the first new peas and fresh herbs from the garden, an aged Reblochon cheese, and wonderful Vermont ham. On a crisp, quick sourdough pizza crust, this is a memorable combination of flavors.

Thursday, June 17, 2010

Leek scapes, the flower stalks produced by leek plants in June, are a once-a-year treat. Resembling asparagus in flavor, they are versatile and delicious. Here are three ideas for cooking with scapes, plus a recipe for braised veal.

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About Me

Left the city and moved to Vermont five years ago.
I have a house, a husband, and 20 acres but no mule.
I'm learning the lessons that Vermont has to teach: self-reliance, patience, and flexibility. Technologist by day, and writer, photographer, cheesemaker, and serious cook by night. In Vermont, I'm finally using the training I've had: cooking from Madeleine Kamman, cheesemaking from Jim Wallace, and gardening from my years on the North Shore. I've paid my dues and am living in paradise. Till the power goes out.